Desserts

 

Lemon Tart served with Double Cream and Crushed Raspberries

 

Merlyn Cream Crème Brulée served with Homemade Shortbread

 

Raspberry and White Chocolate Cheesecake served with Strawberry Compote and a Chocolate Straw

 

Warm Chocolate Brownie with rich Vanilla Ice Cream and Chocolate Sauce

 

Eton Mess with Strawberries, Raspberries and Pomegranate Seeds

 

Assiette of miniture desserts: a selection of wonderful desserts for your guests

 

Bara Brith Bread and Butter Pudding served with Vanilla Custard

 

Summer Pudding served with a Mixed Berry Compote and Cream

 

Profiteroles served with warm Belgian Chocolate Sauce

When starting to compile menus for your special day, please bear in mind that these are just some ideas to get the ball rolling. We thrive on customising menus to suit your tastes and encourage a tasting in order to design your perfect menu.

 

We can also provide a variety of different drinks packages

 

We also have an extensive range of dishes for those who have dietary requirments

 

 

Canapés

 

Salt Marsh Lamb and Mint Jelly Crostini

 

Shredded Duck in a Filo Basket with Toasted Sesame Seeds and Hoisin

 

Quails Eggs and Celery Salt

 

Smoked Salmon and Cream Cheese on a Dill Pancake

 

Shot Glass of Leek and Potato Soup topped with Crispy Leeks

 

King Prawns wrapped in Parma Ham with a Sweet Chilli Glaze

 

Smoked Duck with a Red Onion Marmalade on a Pastry Spoon

 

To Start

 

Tomato and Red Pepper Soup swirled with Cream and topped with Chive Croutons

 

Perl Las and Poached Pear Salad with a Pomegranate Vinaigrette and Caramelised Pecans

 

Smoked Salmon Salad with King Prawns, Capers and a Lime and Dill Dressing

 

Chicken Liver Parfait with a Fig and Port Chutney, served with French Baguette

 

Grilled Asparagus tips wrapped in Parma Ham served with Hollandaise Sauce

 

Main Course

 

Tenderloin of Pork with Dauphinoise Potatoes and Carrots in a Thyme Butter, Caramelised Apple and a Red Current Jus

 

Roast Fore Rib of Welsh Beef served with Yorkshire Pudding, Honey Roast Parsnips, Butter Roast Potatoes and rich Gravy

 

Confit Duck Leg served with Puy Lentils, Crushed New Potatoes, Fine Beans and a Sherry Sauce

 

Supreme of Chicken with a Potato Fondant, Braised Red Cabbage and a Mustard, Tarragon Sauce

 

Rump of Welsh Lamb served on a Buttered Mash, with Crispy Leeks and a Minted Red Wine Reduction

 

Pork Tenderloin with a Thyme and Pine Nut Crust served with a Bacon, Stilton and Apple Sauce

 

Supreme of Chicken stuffed with Gruyere Cheese and wrapped in Smoked Bacon with Thyme Roasted New Potatoes

 

Duck Breast with a Strawberry and Red Wine Reduction served with Asparagus and Creamed Mash